It is a completely flourless recipe.
The Garden quiche made with a scrumptious sweet potato crust makes it a gluten-freeoption for quiche lovers.
A very rustic-looking dish that is packed with the goodness of eggs, milk, and a whole range of colourful veggies like, spinach, mushrooms, green capsicums, cherry tomatoes and more.
The usual flour-based crust, is being replaced by a base made out of sweet potato slices and the filling is wholesome and nutritious. All this with a dash of Italian herbs and cheese to top it all!
Perfect for a Sunday morning breakfast with your family.
Healthy Garden Quiche with Flourless Crust
(Prep Time: 20 minutes Cook Time: 45 minutes )
Ingredients:
- Cooking spray
- 1 large sweet potato, cut into thin slices
- 1 tsp olive oil
- 1 tbsp chopped garlic
- ¼ cup green capsicum diced
- 1 tbsp mixed Italian herbs
- 1 large white onion, diced
- 5 cherry tomatoes diced
- 1 cup spinach
- ¼ tsp salt
- 8 to 10 Chicken cocktail sausages (optional)
- Freshly ground black pepper
- 4 large eggs
- ¼ cup milk
- 2 -3 cubes of cheese (I used cheddar cheese) You can use goat cheese of feta too!
Method :
To make the sweet potato crust :
- Preheat oven to 180 deg C.
- Grease the pie dish with nonstick cooking spray.
- Add the sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides.
- Spray the sweet potatoes with additional nonstick cooking spray.
- Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes.
- In the meantime prepare the filling for the quiche.
To prepare the veggie filling :
- Heat a pan and add olive oil.
- Add in chopped garlic, onion and diced tomato; saute for a few minutes. Then add spinach, mushroom, chicken cocktails and the tomatoes.
- Saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top.
- Sprinkle cheese crumbles on top along with an additional sprinkle of salt and pepper.
- Bake in the preheated over at 180 deg C for 45 minutes or till done the top of the quiche looks firm and done.
- Cool the baked quiche for a few minutes and cut into slices and serve.
- Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Quiche should be stored covered in the fridge for 5-7 days.
